Jamie Oliver Pineapple Upside Down Cake Recipe [Tips & Tricks]

The first time I tried Pineapple Upside Down Cake, I was 10. My grandma pulled it out of the oven with this golden, caramel top that shimmered like magic. The smell filled the whole house-sweet pineapple, rich butter, that deep sugar warmth. I was hooked.

Years later, I stumbled across Jamie Oliver’s take on it. I was skeptical-grandma’s recipe had set the bar high. But I gave Jamie’s version a go and… wow. It was nostalgic but elevated. Richer. More playful. And it had that signature Jamie twist-just a little extra something that made it feel special without making it complicated.

Let’s talk about it. And maybe, just maybe, you’ll end up with your own lifelong dessert obsession.

Jamie Oliver’s Pineapple Upside Down Cake Recipe

Jamie’s version is simple, rustic, and classic-yet full of flair. Think rich sponge cake, golden caramelized fruit, and a glossy, buttery finish. The best part? It’s foolproof. Jamie’s whole vibe is making real food accessible, and this recipe sticks to that promise.

It leans into:

• Fresh pineapple slices instead of canned (but you can totally swap back)
• A touch of ginger for warmth
• Brown sugar that gets caramelized and sticky and glorious

And the way it flips out of the pan? Like edible art.

Ingredients Needed

I always say, good baking starts at the grocery list. Here’s what you’ll need for Jamie’s version:

For The Topping

• 100g unsalted butter (room temp works best)
• 100g light brown sugar
• 1 small ripe pineapple (peeled and sliced into rings or half-moons)

For The Cake Batter

• 100g unsalted butter (again, room temp)
• 100g caster sugar
• 2 large eggs
• 100g self-raising flour
• 1 tsp ground ginger (or grate fresh ginger for more zing)
• 1 tsp vanilla extract
• Zest of 1 orange (adds an amazing citrus lift)

Optional

• A handful of glace cherries for that retro pop of color
• A splash of dark rum for a grown-up twist

Simple ingredients. Big flavor. And you probably have most of them already.

How To Make Jamie Oliver’s Pineapple Upside Down Cake

Okay. Let’s get into the cozy, sticky process. Here’s how I usually do it, with some tweaks from trial and error over the years.

Step 1: Prep Your Pan

• Grab a 20-23cm round cake tin
• Grease it with butter
• Spread the brown sugar evenly across the base
• Dot with slices of butter-this is the start of your gooey caramel base
• Lay the pineapple rings across the bottom in a nice pattern (add cherries in the middle if using)

Step 2: Make The Cake Batter

• Cream the butter and caster sugar together until light and fluffy
• Add eggs, one at a time, beating well after each
• Stir in the vanilla, orange zest, and ginger
• Gently fold in the flour until just combined-don’t overmix

Step 3: Assemble And Bake

• Spoon the batter over the pineapple layer
• Smooth the top gently with a spatula
• Bake at 180°C (350°F) for 35-40 minutes or until a skewer comes out clean

Step 4: The Flip

• Let it rest for 5 minutes-just enough to firm up but not cool completely
• Place a plate over the tin and flip it confidently (this part always feels dramatic)
• Lift off the tin and admire your sticky masterpiece

Ingredient Science Spotlight

Here’s where the nerdy food lover in me gets excited.

• Brown Sugar: It’s what creates that deep, caramelized layer. The molasses in it adds moisture and a richer flavor than white sugar.
• Butter: It doesn’t just add fat-it carries the flavor and helps form the glossy top when melted with sugar.
• Self-Raising Flour: Contains a built-in leavening agent. Saves you a step and gives that lovely rise.
• Ginger: It’s subtle, but it adds warmth and balances the sweetness. Plus, ginger pairs so well with pineapple.
• Pineapple Acidity: Pineapple’s natural acids help break down proteins, making the cake softer where they meet.

Baking is part magic, part chemistry. This recipe proves that every ingredient has a role.

Expert Tips

After baking this dozens of times (seriously), here are a few tips that really make a difference:

• Use ripe, sweet pineapple – underripe fruit won’t caramelize the same
• Room-temp ingredients – they mix more easily and create a better texture
• Don’t overbake – dry sponge is the enemy; start checking at 30 minutes
• Flip with confidence – don’t let fear hold you back, use oven gloves and go for it
• Serve warm – maybe with a scoop of vanilla ice cream or a dollop of crème fraîche

Bonus tip? Let it rest overnight (covered at room temp) if you’re serving the next day. The flavors deepen and that caramel layer gets even better.

Recipe Variations

Some days you want to keep it classic. Other days you want to play. Here are a few fun twists:

• Mini versions: Use a muffin tin to create personal-sized upside-down cakes
• Spiced version: Add cinnamon, clove, or cardamom to the batter
• Coconut flair: Replace a third of the flour with desiccated coconut or use coconut milk in place of some butter
• Boozy twist: Add a splash of rum or bourbon to the topping for extra depth
• Apple instead of pineapple: Try thinly sliced apples with a touch of nutmeg for a fall vibe

This recipe is super forgiving. It’s a canvas. And it’s delicious, no matter how you paint it.

Final Words

There’s something wonderfully nostalgic and comforting about a Pineapple Upside Down Cake. It feels retro. Homey. Happy. And Jamie Oliver’s version brings just enough freshness to make it feel modern without losing that charm.

Whether you’re baking it for Sunday lunch, a birthday, or just because you want to fill your kitchen with something that smells like joy-this cake delivers.

FAQs

What Makes Jamie Oliver’s Pineapple Upside Down Cake Different?

Jamie’s recipe uses fresh pineapple and a deliciously light cake batter that’s perfect for a sweet, caramelized topping.

Can I Use Canned Pineapple Instead Of Fresh?

Yes, but fresh pineapple gives a better texture and flavor. If you use canned, make sure it’s well-drained.

How Long Does It Take To Make Jamie Oliver’s Pineapple Upside Down Cake?

The total time is around 1 hour, including prep and baking.

Can I Make The Cake In Advance?

Absolutely! You can bake it a day ahead and store it in an airtight container.

How Do I Flip The Cake Without Ruining It?

Let the cake cool for about 10 minutes before flipping. A clean, flat plate helps too!

What Kind Of Cake Batter Does Jamie Oliver Use?

He uses a simple sponge cake batter made from butter, sugar, eggs, and flour.

Can I Use Other Fruits Instead Of Pineapple?

Yes! You can try peaches, cherries, or apples, but pineapple is the classic choice.

How Can I Make The Cake Extra Caramelized?

Use brown sugar instead of white for the caramel base, and make sure you cook it just until golden.

Can I Use A Different Pan Size?

A round 8-inch or 9-inch pan works best, but you can adjust depending on what you have.

How Do I Know When The Cake Is Done?

The cake should be golden brown and a skewer inserted should come out clean. Usually, about 40-45 minutes.